EGGLESS LOW FAT GARLIC MAYONNAISE

Hello everyone 

Now a days, not only kids but elders too gone mad over burgers, sandwich,pizza etc loaded with high calorie , high fat mayonnaise. But by health point of view these are not good at all. So I thought why not try some low fat, low calorie version of mayonnaise to go with these traditional fast food items  to avoid some extra calories without punishing our taste buds. This can be also used on simple whole meal or brown bread as spread, if you are health conscious fellow but can't leave the love of having yummy finger licking mayonnaise. I came across this recipe accidentally, as I was trying to make some different dip for my snacks and to my surprise it came out as super smooth silky shiny mayonnaise.

Recipe is given below, hope you all will definitely love to try it.

EGGLESS LOW FAT GARLIC MAYONNAISE

Serves: 5-6

Time: 10 mins

Ingredients 

1 cup cottage cheese (soft creamy paneer) 

1/2 cup fresh thick yoghurt,curd ( low fat can be used)

1 tsp corn flour

1/2 tsp white pepper( I used black pepper) 

2 tsp garlic powder ( u can go with fresh Garlic cloves too)

Salt to taste

Method:

Add all the above ingredients in a mixer jar and blend till it become creamy batter like.

Then put it in a microwave safe bowl n cook for 2-3 min stirring every 30 sec to avoid lump formation and even texture till it acquire the consistency of mayonnaise. 

If u find it little thinner then don't worry it will thicken after cooling.

Always use soft cheese otherwise u will get grainy texture.

For different flavor u can add 1/2 cup of chilli sauce to it to make chilli mayonnaise.

You can add different herbs like oregano, thyme, basil etc to get herbed mayonnaise 

It's so quick n easy recipe that u can make daily n enjoy different flavours without any guilt.

It can be kept in tight covered jar for 1 week to 10 days in refrigerator .

It goes well with any snacks as dip or use in burgers, sandwich etc.

Hope you all will like this simplest and easiest recipe ever with handy ingredients. So please give it a try and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...